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Old 05-10-2008, 10:53 PM   #1
Assistant Cook
 
Join Date: May 2008
Posts: 1
Hello!

I'm a senior/retiree and have cooked all my life on all sorts of pans of medium or questionable quality. I've been looking at pans for some time and just purchased a large set of Wolfgang Puck stainless steel pans at a very good price. Now I run across your site! You could have been so much help to me through this process! Perhaps it's not too late and you can still help. I've been told that All Clad was the best but it is beyond my wallet. From what I've read WP was like "next best" in stainless steel cookware. I've been told they will be hard to cook with, stick easily, and difficult to clean. I wanted something that could be used on the stove top or in the oven. I just read in your forum that 400 degrees was not sufficient for oven use. Between the oven temperature and the difficulty warnings, I'm second guessing stainless steel. Any input appreciated.

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Old 05-10-2008, 11:49 PM   #2
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Welcome Maturecook. I am a retired executive chef and have cooked on just about any
surface known to man and SS is good to cook on but it can be a bear to keep clean, it does not hold the heat like a heavy bottom alum. pan or cast iron. I used my ss primarily for stock making and thin soups. just my 2 cents
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Old 05-11-2008, 03:06 PM   #3
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
Welcome to DC maturecook. This is a great place to learn and to share.
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Old 05-11-2008, 04:47 PM   #4
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Welcome to DC!
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Old 05-11-2008, 05:27 PM   #5
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Quote:
aps it's not too late and you can still help
It's never too late. Welcome to Dc!!
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Old 05-12-2008, 09:58 PM   #6
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Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
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